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Background Amaranth leaves can provide important nutrients to small-scale farming families growing amaranth for seed. Amaranth is known to be tolerant to defoliation, but there is little guidance on when defoliation should be performed for optimal nutritional benefits. This series of experiments assessed tolerance to defoliation at different points throughout the vegetative stage of development, in addition to the nutritional benefits and flavor of amaranth leaves at each stage. Results Overall, timing of defoliation had no impact on seed yield or quality. Fifty percent defoliation at any point did not significantly reduce seed yield, whereas 100% defoliation throughout development reduced seed yield. The nutritional value of amaranth leaves differed substantially throughout development, with the highest concentrations of iron mid-way through vegetative development, and the highest levels of vitamin A, magnesium, and copper at the end of the vegetative development stage. Palatability was highest in young leaves, and decreased as plants aged. We also found that neither timing nor intensity of defoliation had an influence on branching, which can negatively influence ease of harvest. Conclusions These results indicate that amaranth leaves are a nutritious food source that provides vital nutrients at different concentrations throughout development. Farmers who wish to harvest both leaves and seeds can harvest up to 50% of the leaves at any point during vegetative development or bud formation while maintaining seed yield. Leaf harvest timing can thus be tailored to nutritional needs, although palatability decreases with plant age. © 2020 Society of Chemical Industry.

Regenerative agriculture is both an attitude and a suite of practices that restores and maintains soil health and fertility, supports biodiversity, protects watersheds, and improves ecological and economic resilience. It focuses on creating the conditions for life above and below ground and takes its cues from nature, which has a very long track record of successfully growing things. By re‐carbonizing soils via photosynthesis and biology, particularly on degraded land, regenerative agriculture can also sequester increasing quantities of atmospheric carbon (CO2) underground, making it a low‐cost “shovel‐ready” solution to climate change. Its multiple co‐benefits, including the production of healthy, nutritious food, means it will be a critical component of our response to rising climate instability.

A recent FAO report estimates that more than 800 million people around the world have been facing malnutrition and hunger. This article develops a simple, empirically relevant multimarket framework of heterogeneous consumers and an imperfectly competitive innovating firm to analyze the profit‐maximizing strategies of innovating firms in hunger‐stricken areas of the world. The analysis shows that, when the association of the GM technology with malnutrition and hunger reduction in food insecure areas of the world decreases consumer aversion to the GM technology in the rest of the world, the innovating firm can find it economically optimal to reduce its price and increase consumer access to nutritious food in these hunger‐stricken areas. When the impact of hunger reduction on consumer attitudes toward the GM technology is relatively strong, the firm will find it optimal to offer its GM technology in the hunger‐stricken areas for free as its losses in these areas are more than compensated by its gains in the rest of the world. This result is in contrast with the standard assumption of innovators’ desire to exercise the market power conferred by their intellectual property rights and provides some analytical support to the strategic corporate social responsibility (CSR) hypothesis.

Modifying food and the textures of food has been done for decades within the food science and technology field. More recently, modifying the texture of foods has been used to manage swallowing disabilities (dysphagia). Swallowing disabilities are often associated with dehydration and malnutrition, thus nutritional intervention has formed part of serving texture-modified diets. The question remains whether these modification techniques are viable for individuals with swallowing disabilities living in majority world countries. This study used two modification methods on a widely used specialized nutritious food (SNF) to determine whether it may be modified and used in dysphagia management. The techniques had to be ergonomic and economically appropriate for individuals with swallowing disabilities living in majority world countries. The International Dysphagia Diet Standardization Initiative's (IDDSI) standards were used to determine whether the texturally modified SNF is safe for swallowing. Rheological measurements were performed to determine apparent viscosity and structure recovery of each sample. The effects of two modification techniques, aeration and particle separation, on the rheological properties of the SNF were also measured and analyzed. It was determined that both milk and water could be used with this SNF to create a dysphagia diet, but only under certain conditions. The overall results indicated that heating the samples increased the apparent viscosity and exacerbated lumping. Room temperature samples had less lumps and could be classified to the desired levels of the IDDSI (Level 2 and Level 4). Using a whisk to aerate the samples reduced lumps significantly and using a sieve to separate particles of liquid samples eliminated lumps. This study provides new data on how texture modification techniques and the IDDSI framework could be adapted to individuals living in majority world countries. By using modification techniques that are ergonomic and economically viable and an SNF with longevity, this study could be useful in guiding future training of nursing staff and caregivers of individuals living in poverty or resource-constrained communities. This study also adds to the data on the rheological properties of dysphagia foods, although this study did not make use of commercial thickeners generally used in the modification of diets.

Eggs have a potential to alleviate protein-energy malnutrition among rural communities. Unfortunately, eggs are perishable and most rural communities in South Africa have very limited access to effective food storage and preservation facilities. Utilisation of eggs by rural households could increase if they were available in the form of egg powder, which is convenient and shelf-stable. However, rural communities in South Africa are not familiar with egg powder and therefore it is not known whether it would be acceptable to them. The aim of the current study was to explore the utilisation of eggs by rural households of Mkhambathini, South Africa, and assess the potential for using egg powder in popular egg dishes. A total of 110 household representatives completed a survey questionnaire, 50 participated in focus group discussions and 51 in sensory evaluation of egg dishes (sandwich and relish) prepared with commercial egg powder. The households perceived eggs as an important, nutritious food, but cultural beliefs, ineffective storage facilities, and limited market access restricted their utilisation. Results of sensory evaluation showed that the acceptability of the egg powder dishes was similar to that of their fresh egg counterparts. Overall, the study demonstrates that there is a great potential for rural households to replace fresh egg dishes with egg powder dishes. This article is protected by copyright. All rights reserved.

Cereal bars are nutritious food composed of several ingredients including cereals, fruits, nuts and sugar among others. Thus, this study aimed to develop cereal bars containing pineapple peel flour. A completely randomized design was used with four treatments, as follows: Control (0% flour); T1 (3% flour); T2 (6% flour); and T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber and carbohydrates. It was observed that the higher the pineapple peel flour content, the greater the crude fiber content in the cereal bars was, evidencing the significant amounts of crude fiber in the pineapple peel. In the texture analysis, although an increase in bar consistency was observed with increasing concentrations of pineapple peel flour, no differences were observed up to 6% flour addition when compared to the control. With respect to the sensory attributes, the samples scored among the hedonic terms 7.0 (moderately good) and 9.0 (very good). It can be concluded that the pineapple peel flour is a good alternative to be introduced in human diet, in addition to significantly reduce waste generation in the pulp industries. Practical Applications In this study, we produced cereal bars using different concentrations of pineapple peel flour (PPF), a co-product of the fruit industry. We observed that the addition of up to 6% PPF in the cereal bars did not alter the sensory acceptance and increased the fiber content. We believe that these findings may be useful for the production of cereal bars with healthier characteristics and reduce the environment impact caused by industrialization of pineapple.

Aim The cost of food is a key determinant of food choice. Little is known about the cost of food in metropolitan areas. The present study aimed to determine access to healthy food across Melbourne, Australia. Methods A random sample of 22 out of 31 local government areas was selected for inclusion in the study and one census collection district was chosen for analysis. The cost of a healthy food basket and basket of fruits and vegetables was assessed in a sample of supermarkets and green grocers. A ratio of healthy (supermarkets and grocery stores) to unhealthy (fast food and takeaway outlets) food stores was calculated. Results The median cost of a healthy food basket across 68 supermarkets for a family of four was not significantly different across suburbs ($456.27, 20.07). Families in inner city use less of their income on the basket (15%) compared to middle and outer suburbs (19%, P = 0.02 and P = 0.03, respectively). The median price of a sample of fruits and vegetables across 24 green grocers was significantly cheaper than supermarkets (P = 0.01). Accessibility to healthy food decreased significantly between inner (ratio = 3.4), middle (ratio = 2.5) and outer suburbs (ratio = 0.91). Conclusions Those living in outer suburbs may have poorer access to healthy food. Ensuring more affordable, accessible healthy food is available for those living in outer suburban areas may improve nutrition outcomes.

Aim: Good nutrition is vital to a growing child's health and development. It is unclear if New Zealand families are able to afford to provide meals that meet national nutritional guidelines for their children. The aim of the present study was to calculate the cost of meal plans, which include New Zealand European and Tongan food preferences and meet New Zealand national nutrition guidelines for children in three age groups (3–5, 5–10 and 13–14 years) in different regions of Auckland. Methods: Meal plan exemplars from New Zealand national Food and Nutrition Guidelines were used to define both the European plan and the Tongan plan for each age group. Meal ingredient prices were measured in shops in January 2008 within seven randomly chosen, ‘most deprived’ (decile 10) areas and seven ‘least deprived areas’ (decile 1) in the Auckland region. Results: The average annual cost of food for one child was, in New Zealand Dollars, $1472 (3–5 year old) to $4411 per year (13–14 year old) from supermarket pricings only. The Tongan adolescent ($3188) and 3–5 year olds' plans ($1665) were cheaper than their European equivalents ($4282, $1759, respectively). No difference was demonstrated between most and least deprived areas (P= 0.91). Large volume options were usually cheaper than small volume options. Conclusion: Providing diets for children that are nutritionally appropriate requires on average 33% of the child-related component of New Zealand Government provisions for low socioeconomic families in 2007. New Zealand should consider further strategies to make children's meals more affordable for low-income families.

Aim: To determine the effectiveness of a nutrition and food safety intervention in family day care schemes. Methods: Staff and carers from seven Sydney family day care schemes completed a nutrition and food safety knowledge questionnaire and diet history about food and drinks offered to children in care before and after attending workshops and receiving advice and resources. Participating schemes' nutrition and food safety policies were assessed before and after intervention. At baseline, 18 staff members and 104 carers were interviewed. Diet histories were collected for 20 infants and 103 one-to-five-year olds. Post intervention, 21 staff and 102 carers were interviewed and diet histories collected for 22 infants and 102 one-to-five-year olds. Baseline and post-intervention data were compared using the χ2-test for categorical data (or the Fisher's exact test when expected values were below five), and t-tests for independent samples for normally distributed means. Results: Nutrition and food safety knowledge and the number (from one to seven) and quality of appropriate policies improved post intervention. Changes in mean per cent nutrition scores for infants (78.2% to 83.4%) and for one-to-five-year olds (68.8% to 75.2%; P

Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared with 0.41% for control). Sensory analysis of enriched spaghetti containing up to 35% soy flour indicated no significant difference in flavor and texture compared with control without soy, in general. Spaghetti with 50% soy flour had slightly higher beany and bitter flavors compared with control. This study showed that a high-protein and high-lysine spaghetti can be made with 35% soy flour without adverse effect on flavor and texture and should result in greater acceptability of soy-based foods.

Food stamp recipients may lack access to larger stores, reducing the availability of nutritious food. Reliance on smaller stores may have undesirable impacts. Policy alternatives include limiting food stamp redemption to larger stores and subsidizing store development. I estimate that limiting redemption to supermarkets and grocery stores, or supermarkets alone, results in losses ranging from $499.2 million to $1.05 billion, or $1.17 billion to $2.44 billion (respectively) annual loss in food stamp recipient welfare nationwide. The impact of improving access is also significant, ranging from $333.6 million to $931.2 million. Copyright 2003, Oxford University Press.

The 2010 Dietary Guidelines for Americans (DGA) provide recommendations on how much to eat from nutritious food groups such as whole grains, vegetables, fruits, lean protein foods, dairy, and oils ...

According to the Centers for Disease Control (CDC) and Prevention (2013), more than one-third of U.S. adults (35.7%) are obese, and since 1980, obesity among adolescents has risen from 5% to 18%. T...

The Special Supplemental Nutrition Program for Women, Infants and Children (WIC) provides nutritious food and nutrition and breastfeeding education to low-income pregnant and postpartum women, and ...

Illnesses or diseases transmitted by food are referred to as foodborne illnesses and are the result of consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health. The recent literature has been reviewed. Terminology, sources, economics, prevention and control of foodborne illness outbreaks in the United States in recent years are reported. Bacterial foodborne outbreaks far outweigh those caused by other sources. Three contributing factors are responsible for more than 87% of the foodborne outbreaks for the period 1980–1985. Control of implicated microorganisms can reduce outbreaks of foodborne disease and assure a safe, wholesome and nutritious food supply.

Participation in the WIC program tends to shift grocery expenditures in favor of more nutritious food. Dairy data show that WIC women consumed more nutrient-dense foods than non-WIC women. WIC women and their families spent significantly less on meals away from home than control families, suggesting a more efficient use of the food budget. WIC's impact on unintended recipients is negligible, while its impact on foods for WIC children is positive and highly significant. Recall data on monthly food expenditures indicate that total food expenditures and grocery expenditures did not increase as a result of program participation.

The 2005 Dietary Guidelines suggest that consumers replace some of the foods in their diet with more nutrient dense options. The positive association between higher diet quality and elevated cost o...

Solanum macrocarpon (African eggplant and known as Gboman in Francophone West Africa) is widely cultivated across the African continent as a nutritious food and to generate income. In October 2009specimens of African eggplant from around …

The effects of television advertisements for junk food versus nutritious food on children's food attitudes and preferences . Dixon H.G., Scully M.L., Wakefield M.A., White V.M. & Crawford D.A. ( 2007 ) Social Science and Medicine , 65 , 1311 – 1323 . DOI: 10.1016/j.socscimed.2007.05.011.

United States consumers have been accused of being nutritionally inefficient, having a poor quality diet, and often placing themselves at nutritional risk because of their poor choice of foods (U.S. Congress). Unfortunately, the controversy over the consumption of nutritious versus less nutritious or "junk" foods has generated heated discussion but relatively little economic research. Numerous studies have been made of the income elasticities of food consumption (Burk 1962, Hymans and Shapiro), and Engel curves derived from econometric analysis of family budgets, primarily relating expenditures on food or another consumption good or commodity group to income levels of households, ceteris paribus, abound in the literature (Burk 1968, pp. 84, 215; Aitchison and Brown; Allen; Allen and Bowley; Champernowne; Cramer; Goreux; Hassan and Johnson 1977; Houthakker 1952, 1957; Prais and Houthakker; Phlips; and Tornquist). Adrian and Daniel in their 1976 article investigated the consumption of selected food nutrients in the United States using income and the life cycle stage as variables in their analysis, but they did not identify the foods which were the sources of the nutrients. Few researchers have examined the implications of and the differences in food expenditure patterns of households at various points in their lifetimes. And, more important, no research has been done on the expenditures on and income elasticities of the specific groups of food classified as relatively more nutritious and less nutritious components of diets. The specific purposes of this analysis were to ascertain, using a general functional form, whether or not expenditures on foods classified as relatively more nutritious and less nutritious components of diets vary over the life cycle for U.S. households with different income levels, and to compare income elasticities for the various life cycle stages for all foods, relatively more and relatively less nutritious components of diets.

Suni antelopes were previously thought to be exclusively browsers and to feed on such highly nutritious food as fruits, flowers and the growing tips of shoots. A detailed examination of their food habits shows that this may not be their natural diet. Instead the main dietary component appears to be freshly fallen leaves of a large number of plant species.

Over the past 20 years from 1961, we have been conducting research on the relation between the mental and physical state of old people and the depopulation process in the mountain areas of Japan. People over 65 years old have been studied annually, with the use of Hasegawa's method and Amako's scale of grading age and Zung's depression scale mentally. For their physical checkup, ECG and blood pressure, etc. were taken. In the early stages of our study, a significant difference was observed between the people in the depopulated areas and those living in the plains. However, we have been unable to find significant differences of the occurrence of senile dementia between these two areas since 1977, nor of the physical state of the elderly since 1981. We did observe more people with a higher level of Zung's depression scale in the depopulated areas in 1984. Since Japan's economic growth slowed down by the two oil shocks has never revitalized the depopulated areas, the old people are still left alone in the mountain areas. However, they now regularly receive good meal services by local welfare committees. Supermarkets have also appeared in some villages, so that the aged have easier access to nutritious food such as meats, fruits and milk. Still, we find bedridden elderly patients more often in these depopulated areas, as well as a statistically greater incidence of suicides (r = -0.42, p less than 0.01). It is our fervent desire that more psychological support should be given to the aged in the depopulated areas, such as visits to their homes by public nurses, or more frequent phone-calls by volunteers.

An acceptable whey-based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey-kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt-kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt-based kishk and whey-based kishk, respectively.

The agri-food sector and supply chain is a foundational component of society and is required for healthy populations across the globe. Feeding the world, not only with enough calories, but with nutritious food that has been sustainably sourced and processed, is a continuous and developing challenge. Despite this, careers in research and development opportunities in the agri-food sector have less visibility in comparison to other sectors, and we argue that agri-food remains under-represented in education and training, from school through to higher education. In this perspective, we explore how diversity in people, skills and education contributes to the agri-food sector, and how fostering this diversity could help to solve some of the big challenges faced in 2021 and beyond. Specific focus is given to education and training schemes, and the lack of agri-food topics in relevant science degrees.(c) 2021 Society of Chemical Industry (SCI).

SUMMARY Apterous Myzus persicae resistant to dimethoate reproduce for the same length of time as susceptible aphids, but the resistant ones reproduce significantly faster during the first 10 days of adult life (especially during the first 5 days). Thereafter, they reproduce more slowly, and eventually the susceptible aphids produce approximately the same number of larvae. Resistant aphids die significantly younger. Resistant aphids as larvae develop faster than susceptible ones and are significantly heavier when they first become adult. The resistant aphids do not excrete faster during the first few days but, as they produce more larvae during the first 10 days of adult life and have developed faster, they probably feed faster during development and early adult life or obtain more nutritious food. Resistant aphids were at least as effective as susceptible ones in transmitting sugar-beet mosaic and pea mosaic viruses, and plants showed symptoms sooner when resistant aphids were the vectors.